Sweet Potato Hash

Delight Gluten Free - - Indulge -

YIELD: 2 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 60 MIN­UTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

2 large sweet pota­toes 2 ta­ble­spoons olive oil 2 eggs 3 strips ba­con, cooked 2 ta­ble­spoons gua­camole Ground black pep­per, to taste Salt, to taste

1. Pre­heat oven to 450 de­grees F. Place the sweet pota­toes on a bak­ing sheet and bake for 20 min­utes. Re­move from oven and al­low to cool un­til man­age­able.

2. Peel off the skin and chop the sweet pota­toes.

3. In a large skil­let, heat olive oil over medi­umhigh heat. Add the chopped pota­toes and sauté un­til browned, about 15 to 20 min­utes. Trans­fer to a serv­ing plate.

4. In a non­stick skil­let, crack open the eggs and cook un­til de­sired done­ness. Place over the pota­toes and crush the cooked ba­con over the eggs.

5. Gar­nish with gua­camole and sprin­kle with salt and pep­per to taste.

NU­TRI­TION PER SERV­ING: CALO­RIES: 504, FAT: 37G, SAT­U­RATED FAT 9G, CHOLES­TEROL: 214MG, SODIUM: 423MG, CAR­BO­HY­DRATES: 30G, FIBER: 5G, SU­GARS: 7G, PRO­TEIN: 14G

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